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  • Writer's pictureCarlos Sarmiento

Skirt Steak, Hasselback potatoes with paprika crema & Iberico ham & 2019 McKahn Family Cellars Syrah

(Photo: Carlos Sarmiento)

Yes, yet another steak and potatoes recipe. Why not? Only this time, extra attention is paid to a beloved type of side dish...the hasselback potato.

This type of potato preparation is not only easy to do, but it's also quite versatile in the way you can add endless possibilities of fillings and toppings.

For this recipe's wine pairing, I am opting for a wonderful Californian Syrah from my friends and partners at McKahn Family Cellars.

Syrah, also known as Shiraz, is a dark-skinned grape varietal grown throughout the world that can be used a single varietal wine or as a blend.

(Photo courtesy of McKahn Family Cellars)

It said that Syrah is the offspring of two obscure grapes from southeastern France, Dureza and Mondeuse Blanche. California Syrahs, much like those in France, vary a great deal based on the climate and terroir that they inhabit.

McKahn's Syrah brings a balanced yet flavor-packed rich wine that harmoniously complements the significant flavors of this meal.

Let‘s get cooking!

Menu: Grilled Skirt steak with baked hasselback gold potatoes with Hungarian paprika crema topped with Iberico ham, Grana Padano cheese and chives.

Wine pairing: 2019 McKahn Family Cellars - Syrah (Carneros, Napa Valley, California)

Serves 4



  • 4-6 medium sized yellow (Gold) potatoes

  • 1/4 cup extra Virgin olive oil

  • 1/4 cup butter (melted)

  • salt and pepper to taste

  • 4-6 slices of Iberico ham, cut into small squares

  • 1/4 cup of grated Grana Padano cheese

  • 1/3 cup sour cream

  • 1/2 teaspoon of paprika

  • 1/4 cup of fresh Italian parsley, finely chopped

  • 2 tablespoons of fresh chives, finely chopped


  • Approximately 2 pounds of skirt beef steak

  • Sea salt & cracked pepper

  • Extra Virgin olive oil

Charred asparagus (garnish):

  • 1 pack of asparagus spears

  • Zest of 1 lemon

  • Sea salt & pepper

  • Extra Virgin olive oil for drizzling



  • Preheat the oven to 450 degrees F. Line a sheet pan with foil, then coat the foil with some olive oil.

  • Place a potato on a cutting board between two chopsticks. Slice the potato into 1/4 inch thick slices, the chopsticks will prevent you from cutting all the way through.

  • Repeat the process with the remaining potatoes. Place the potatoes on the sheet pan.

  • In a small bowl, whisk together the olive oil, butter, salt and pepper.

  • Brush the olive oil mixture all over the potatoes, making sure to get some in between the slices.

  • Bake for 50-60 minutes until potatoes are tender and browned.

  • Remove the potatoes from the oven; let them cool for 5 minutes.

Potato sauce:

  • Mix in sour cream, chopped parsley and paprika. Save chopped chives (to be used as a final topping when scooping sour cream sauce on top of the potatoes).


  • Season skirt steak on both sides with sea salt, cracked pepper and olive oil.

  • Heat up grill to 350 degrees F.

  • Grill steak to desired doneness (135 degrees F for medium , 145 degrees F for medium-well).

  • Once steak is cooked, remove from grill, let rest for about 5-10 minutes, then slice diagonally in 1/2 inch thick slices (cut against the grain).


(can be grilled at the same time as steak):

  • In a medium sized bowl, mix: oil, lemon zest, salt and pepper (to taste).

  • Place asparagus flat on a long deep dish. Drizzle marinade mixture on top of asparagus.

  • Grill asparagus for approximately 3-5 minutes on each side or until slightly charred.

Serve it up!

On each plate, place a hasselback potatoe almost in the center of the dish. Next, arrange a few slices of steak close to the potato. Nestle a few charred asparagus between the steak and potato.

Finally, add crema (sour cream sauce) on top of potato. Top with Iberico ham slices, Grana Padano cheese and garnish with some freshly chopped chives.

Bon appetit! Enjoy!

(Photo: Carlos Sarmiento)

(Photo: Carlos Sarmiento)

(Photo: Carlos Sarmiento)

(Photo: Carlos Sarmiento)

About the wine...

The rolling hills of the Carneros American Viticultural Area straddle both sides of the southern Napa and Sonoma counties.

These Syrah grapes are situated on the Napa County side, a few miles west of the city of Napa on Old Sonoma Road. Carneros is a varied appellation with many distinct microclimates, and this site is particularly unique.

The vines are perched on a rocky west facing hill with optimal sun exposure throughout the growing season.

This vineyard is also in the northern reaches of Carneros and benefits from a warmer growing season than the southern parts of the appellation closer to San Pablo Bay.

2019 McKahn Family Cellars - Syrah

(Carneros, Napa Valley, California)

(Photo: Carlos Sarmiento)

(Photo: Carlos Sarmiento)

Tasting notes: This is an enticing Carneros Syrah bottling, leading off with flashy ripe blackberry and boysenberry aromas layered in baking spice and a very subtle anise character.

On a second pass through the wine Syrah’s trademark violet becomes more apparent. The palate is soft and rich in flavor.

Tannins are well integrated and balanced and the finish is long.

Grape: 100% Syrah

Food pairing: Indian tandoori, Asian five-spice pork, BBQ’d Ribeye steak. Grilled meats, roasted vegetables and mild cheeses.


91 Points - James Suckling

Platinum Winner - Boston Wine Competition 2023

Special thanks to Denise McKahn and family for another great collaboration.

For more information, visit:



Decorative wine drip collar by:

(Special discount promo code: CFW15)


(Photo courtesy of McKahn Family Cellars)

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